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Thermodynamic models for water sorption by garlic
Moisture sorption characteristics of garlic grown in Punjab region of India were evaluated at 20–60(0) C and water activity of 0.2–0.9. The samples were equilibrated using aqueous glycerol solution. Equilibrium moisture content of garlic decreased with an increase in temperature at constant water ac...
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| 主要な著者: | , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer-Verlag
2010
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3551114/ https://ncbi.nlm.nih.gov/pubmed/23572794 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-010-0144-8 |
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